Creamy Sausage Rigatoni (Print Version)
# Ingredients:
→ Essential Items
01 -
1 teaspoon Italian seasoning (or Provence-style herbs)
02 -
4 minced garlic cloves
03 -
Salt and cracked black pepper, as needed
04 -
5 oz spinach, freshly washed
05 -
1 cup of thick heavy cream
06 -
Red chili flakes, optional
07 -
15 oz tomato pasta sauce or marinara
08 -
15 oz crumbled Italian sausage
09 -
1 cup chicken stock
10 -
1 tablespoon of olive oil
11 -
8 oz rigatoni, uncooked
# Instructions:
01 -
Warm up some olive oil in a roomy skillet on medium heat. Toss in the sausage pieces and cook for 5 minutes, making sure to crumble it up as it browns. Pour off any extra grease before moving on.
02 -
In the same pan you used for sausage, stir in raw rigatoni, chicken broth, cream, garlic, seasonings, and the tomato sauce. Combine everything well so the pasta starts soaking up the goodness.
03 -
Let the skillet contents bubble gently over medium heat. Cover it with a lid, and cook for about 10-15 minutes. Stir now and then to keep the pasta from sticking to the pan or clumping together. Stop when the pasta is tender and the sauce is thickened.
04 -
Toss your fresh spinach leaves into the skillet, stirring until they wilt down in about 2 minutes. Don't feel like stirring? Leave the skillet covered off the heat for 4 minutes so the spinach wilts naturally in the steam.
05 -
Sprinkle with salt, black pepper, and some chili flakes if you'd like a spicy kick. Keep in mind, the sausage probably adds saltiness already. Want a thicker sauce? Just let it simmer a few extra minutes.
# Notes:
01 -
This quick one-pan dish is a lifesaver for weeknight dinners, ready in half an hour!
02 -
Everything cooks together in one pot, so cleanup is both fast and painless.
03 -
For detailed process photos, check out the full article!